AVALIAÇÃO FÍSICO-QUÍMICA DE PÃO BRANCO E PÃO INTEGRAL: COMPARAÇÃO COM O RÓTULO NUTRICIONAL Article Swipe
Jocelaine Dall’agnol
,
L. Ferranti
,
Letícia Claudy
,
Gabriel Cecchin
,
Herta Stutz Dalla Santa
,
Bruna Menegassi
,
Daiana Novello
·
YOU?
·
· 2018
· Open Access
·
· DOI: https://doi.org/10.5892/ruvrd.v16i2.4339
YOU?
·
· 2018
· Open Access
·
· DOI: https://doi.org/10.5892/ruvrd.v16i2.4339
As informações contidas nos rótulos dos alimentos possibilitam conhecer a origem dos alimentos, assim como sua constituição, sendo que a saúde do indivíduo pode ser prejudicada quando os rótulos não contem informações fidedignas sobre sua composição. O objetivo deste estudo foi avaliar a composição físico-química de pães brancos e integrais, visando sua comparação com rótulos nutricionais apresentados nestes produtos. Realizou-se a análise laboratorial de 6 amostras de pães, sendo 3 marcas de pão branco e 3 de pão integral, comparadas com seus respectivos rótulos. Observou-se que a maioria das amostras avaliadas estava em inconformidade com o rótulo dos alimentos e com a tabela de composição química de alimentos. Além disso, foram encontradas inadequações na variação tolerada pela legislação vigente, principalmente nas amostras de pão branco.Dessa forma, torna-se indispensável aos fabricantes e indústrias um maior investimento nesta área, já que é direito do consumidor conhecer a composição do alimento que está adquirindo.
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Concepts
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All OpenAlex metadata
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https://doi.org/10.5892/ruvrd.v16i2.4339Digital Object Identifier
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AVALIAÇÃO FÍSICO-QUÍMICA DE PÃO BRANCO E PÃO INTEGRAL: COMPARAÇÃO COM O RÓTULO NUTRICIONALWork title
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articleOpenAlex work type
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ptPrimary language
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2018Year of publication
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2018-01-01Full publication date if available
- Authors
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Jocelaine Dall’agnol, L. Ferranti, Letícia Claudy, Gabriel Cecchin, Herta Stutz Dalla Santa, Bruna Menegassi, Daiana NovelloList of authors in order
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https://doi.org/10.5892/ruvrd.v16i2.4339Publisher landing page
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https://periodicos.unincor.br/index.php/revistaunincor/article/download/4339/pdf_816Direct link to full text PDF
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YesWhether a free full text is available
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diamondOpen access status per OpenAlex
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https://periodicos.unincor.br/index.php/revistaunincor/article/download/4339/pdf_816Direct OA link when available
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Physics, Humanities, Medicine, PhilosophyTop concepts (fields/topics) attached by OpenAlex
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| abstract_inverted_index.direito | 140 |
| abstract_inverted_index.maioria | 87 |
| abstract_inverted_index.rótulo | 96 |
| abstract_inverted_index.visando | 50 |
| abstract_inverted_index.alimento | 147 |
| abstract_inverted_index.amostras | 65, 89, 121 |
| abstract_inverted_index.análise | 61 |
| abstract_inverted_index.conhecer | 8, 143 |
| abstract_inverted_index.contidas | 2 |
| abstract_inverted_index.objetivo | 37 |
| abstract_inverted_index.química | 105 |
| abstract_inverted_index.rótulos | 4, 28, 54 |
| abstract_inverted_index.tolerada | 115 |
| abstract_inverted_index.torna-se | 126 |
| abstract_inverted_index.vigente, | 118 |
| abstract_inverted_index.alimentos | 6, 98 |
| abstract_inverted_index.avaliadas | 90 |
| abstract_inverted_index.integral, | 78 |
| abstract_inverted_index.produtos. | 58 |
| abstract_inverted_index.rótulos. | 83 |
| abstract_inverted_index.alimentos, | 12 |
| abstract_inverted_index.alimentos. | 107 |
| abstract_inverted_index.comparadas | 79 |
| abstract_inverted_index.consumidor | 142 |
| abstract_inverted_index.fidedignas | 32 |
| abstract_inverted_index.indivíduo | 22 |
| abstract_inverted_index.integrais, | 49 |
| abstract_inverted_index.variação | 114 |
| abstract_inverted_index.Observou-se | 84 |
| abstract_inverted_index.Realizou-se | 59 |
| abstract_inverted_index.adquirindo. | 150 |
| abstract_inverted_index.encontradas | 111 |
| abstract_inverted_index.fabricantes | 129 |
| abstract_inverted_index.indústrias | 131 |
| abstract_inverted_index.prejudicada | 25 |
| abstract_inverted_index.respectivos | 82 |
| abstract_inverted_index.apresentados | 56 |
| abstract_inverted_index.branco.Dessa | 124 |
| abstract_inverted_index.comparação | 52 |
| abstract_inverted_index.composição | 43, 104, 145 |
| abstract_inverted_index.investimento | 134 |
| abstract_inverted_index.laboratorial | 62 |
| abstract_inverted_index.legislação | 117 |
| abstract_inverted_index.nutricionais | 55 |
| abstract_inverted_index.possibilitam | 7 |
| abstract_inverted_index.composição. | 35 |
| abstract_inverted_index.informações | 1, 31 |
| abstract_inverted_index.inadequações | 112 |
| abstract_inverted_index.inconformidade | 93 |
| abstract_inverted_index.indispensável | 127 |
| abstract_inverted_index.principalmente | 119 |
| abstract_inverted_index.constituição, | 16 |
| abstract_inverted_index.físico-química | 44 |
| cited_by_percentile_year | |
| countries_distinct_count | 1 |
| institutions_distinct_count | 7 |
| citation_normalized_percentile.value | 0.06805671 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | False |